Preparation / Directions:
Season scallops with pepper only and set aside.
In a 10- to 12-inch non-stick pan, heat 2 tablespoons olive oil until smoking. Place scallops in and do not move them. Allow them to cook until crisp and golden-brown, unmoved for 5 to 6 minutes.
In a 12- to 14-inch normal sauté pan, heat remaining oil until smoking over high heat. Add shallots and sauté until softened, about 3 to 4 minutes. Add mushrooms and toss 3 to 4 minutes until softened. Add vinegar and then frisee. Toss quickly, season with salt and pepper and divide among 4 plates. Without turning the scallops, remove and arrange 3 on each salad. Drizzle with oil and serve.
Source: MOLTO MARIO with Mario Batali From the TV FOOD NETWORK - (Show # MB-1D19)
|
